Whole Roasted Chicken (with Lemon, Garlic & Rosemary)
Whole Roasted Chicken with Lemon, Garlic & Rosemary- Roasting a whole chicken might sound like it would be a cumbersome endeavor, but in reality it is SUPER SIMPLE! Only 15 minutes of hands on time required and it’s a much healthier option than store-bought rotisserie chicken.
Servings: 6 servings
- 1 4-5 lb. whole chicken washed and dried
- Kosher salt
- Freshly ground black pepper
- 1 bunch or fresh rosemary
- 2 lemons
- 1 heads garlic cut in half crosswise
- 2 Tbsp butter
- cooking /kitchen twine to truss legs
Preheat oven to 425° F
Remove the chicken giblets. Rinse chicken inside and out. Pat dry. Place chicken in a large roasting pan, breast side up.
Salt and pepper the cavity of the chicken. Cut 1 lemon in quarters and stuff in the cavity along with garlic halves, and 2-3 sprigs rosemary.
Truss legs (tie them together with kitchen twine).
Melt butter in microwave or small pan on stove. Brush the outside of chicken with butter and sprinkle with salt and pepper. Tuck wings under the body of the chicken.
Roast for 45 minutes and then baste with pan juices. Continue to cook for another 20-25 minutes, until golden brown and until the juices run clear when you cut between a leg and thigh. Lightly cover chicken with foil of chicken is browning too quickly.
Remove chicken from the oven and let rest in the cooking pan for 10-15 minutes.
Transfer chicken to a cutting board. Remove aromatics and vegetables from the cavity. Carve the chicken and serve on a platter. Garnish platter with remaining rosemary and lemon slices (optional).
Serving: 1serving | Calories: 310kcal | Protein: 49.7g | Fat: 10.8g | Saturated Fat: 4.3g | Cholesterol: 163.2mg | Sodium: 173mg